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Chonnikarn Srikanlaya¹, Nantawan Therdthai¹

¹Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Foods (Basel, Switzerland)

|September 14, 2024

概括

优化植物性肉类包括调整小麦质 (WG) 和大豆蛋白分离物 (SPI) 的比例和方法. 40%SPI和60%WG与微波烤混合,增强了质地和营养价值.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
可持续的粮食系统可持续的粮食系统

背景情况:

由于健康,环境和道德方面的考虑,全球对植物性肉类替代品的需求日益增加.
现有的植物性肉制品需要在质地和营养成分方面进行质量改进.
需要对成分比例和加工方法进行科学研究,以增强植物性肉类的特性.

研究的目的:

为了评估不同小麦质 (WG) 与大豆蛋白分离物 (SPI) 的比例对植物性肉类特性的影响.
为了确定不同方法 (热空气,微波,组合) 对植物性肉的物理化学属性的影响.
确定最佳的成分组合和加工技术,以提高植物性肉质.

主要方法:

使用不同比例的小麦质 (WG) 和大豆蛋白分离物 (SPI) 来制造植物性肉制剂.
样品经历了三个条件:热空气 (HA),微波 (MW) 和组合 (HA-MW).
分析了包括纹理,保持水分能力,水分含量和氨基酸配置文件在内的物理化学性质.

主要成果:

增加大豆蛋白分离物 (SPI) 含量高达40%显著改善了轻度,硬度,性,水容量,水分和素含量 (p ≤0.05).
硬度和性值分别在4.2325.90 N和3.4418.71 N之间,SPI含量更高.
微波 (MW) 和联合 (HA-MW) 方法比热空气 (HA) 方法增加了素含量,减少了脂肪和碳水化合物,但没有改变氨基酸配置.

结论:

40%大豆蛋白分离物 (SPI) 和60%小麦质 (WG) 的配方是提高植物性肉质的最佳配方.
推微波 (360W 1分钟) 提高营养含量 (氨酸) 和减少不良成分 (脂肪,碳水化合物).
这些优化的植物性肉类产品为消费者健康和食品行业的可持续性目标提供了显著的好处.

关键词:

制制制制质谷蛋白是一种微波炉微波炉微波炉微波炉微波炉的作用是什么?微波炉微波炉微波炉的作用是什么?植物性肉类是一种植物性肉类.豆蛋白分离物豆蛋白分离物

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